Vinegar In Icing??

Decorating By chellebell70 Updated 27 Nov 2014 , 1:04am by ChefRon

chellebell70 Posted 8 May 2006 , 7:10pm
post #1 of 18

If you add a few drops of vinegar to your icing it will keep it from cracking when it dries??? Ever heard of such a thing?????

17 replies
Happygrl Posted 8 May 2006 , 7:18pm
post #2 of 18

Nope! I look forwarding to reading replies!

Pootchi Posted 8 May 2006 , 7:19pm
post #3 of 18

never heard of this????? Can't wait to hear from it tho!!!

Lorris

TamiAZ Posted 8 May 2006 , 7:25pm
post #4 of 18

icon_surprised.gif I don't use vinegar and my icing doesn't crack... If you have enough support under the cake and it doesn't move, it shouldn't crack.

What does the vinegar do to supposedly keep icing from cracking??? I would't add something as nasty as vinegar to my icing.. icon_confused.gif

lsawyer Posted 8 May 2006 , 7:28pm
post #5 of 18

I've heard of vinegar or lemon juice (same pH level) for royal icing to prevent bacteria, but not for BC. That has to taste awful! It might also help the royal to dry faster, but no cracks??? I've never heard of this. I'm eager to hear what others have to say.

cpriojas28 Posted 8 May 2006 , 7:34pm
post #6 of 18

yes...i got the same email and i found it to be a surprise too.

Doug Posted 8 May 2006 , 7:55pm
post #7 of 18

tho' I haven't tried it yet....

based on small amount, and the ingredients in classic chinese cooking (think sweet/sour anything)

I don't it will taste "yucky" and will probably "blunt" the sometimes sickening sweetness of the BC.

sweet_honesty Posted 8 May 2006 , 8:03pm
post #8 of 18

Vinegar in royal icing is nothing new. I've done it without a problem but I make my royal with egg whites and not powder. I was taught to use a drop or two of acetic acid in royal icing to help it dry faster and firmer. Since vinegar is just a diluted solution of acetic acid you can use it if you're in a pinch. Cream of tartar does the same thing. The amount used is insignificant and does not cause a sour taste. People here have been doing that for generations with no ill effects.
As for preventing cracking ..... that is something new to me and I doubt they mean for you to put it in buttercream. I don't think cracking is much of an issue with buttercream.

donnajf Posted 9 May 2006 , 2:08am
post #9 of 18

I got that email also...

CakemanOH Posted 9 May 2006 , 2:21am
post #10 of 18

I actually use 2 drops in each batch and have done so for awhile. It is insignificant and there is no trace of taste. I use a dropper to put it in. It does keep the small cracks from appearing! Even with proper support when you drive and hit bumps it does jolt the cake which can cause stress cracks.

lsawyer Posted 9 May 2006 , 2:52am
post #11 of 18

To Ceculsk: Where did you learn this? Will this work with MMF, too?

CakemanOH Posted 9 May 2006 , 11:05am
post #12 of 18

I read awhile back about it and tried it and it works great. I would not use it on MMF because that is a totally different media. If MMF is cracking it is because it has too much PS in it.

TamiAZ Posted 9 May 2006 , 1:44pm
post #13 of 18
Quote:
Originally Posted by ceculsk

I actually use 2 drops in each batch and have done so for awhile. It is insignificant and there is no trace of taste. I use a dropper to put it in. It does keep the small cracks from appearing! Even with proper support when you drive and hit bumps it does jolt the cake which can cause stress cracks.




Do you use a crusting buttercream? I don't and I have never had a problem with cracking even after driving with a cake. It must have something to do with the ratio of fat and powdered sugar in icing recipes.

FunCakesVT Posted 9 May 2006 , 1:47pm
post #14 of 18

Ceculsk, do you also use salt? And, do you make BC with butter or all shortening? (If it matters...)

dolcesunshine20 Posted 9 May 2006 , 1:50pm
post #15 of 18

WOW!!! Vinegar in your bc???? That is very interesting!!! I've started using floor tiles especially under my square cakes, and that seems to cut down on the cracks.

CakemanOH Posted 11 May 2006 , 2:25am
post #16 of 18

Actually the amount of liquid in a crusting icing can cause cracks. I use a crusting icing with Alpine, Icing base, Water, Powdered sugar (6x) and flavoring. It crusts well and I support it well to avoid cracks however you can get cracks as I mentioned from bumps and bangs in a car transport. The vinegar (again only one to two drops using a dropper) has worked well keeping these cracks away.

lutie Posted 15 Oct 2010 , 8:39pm
post #17 of 18

I used it today on a 3 tiered wedding cake...crusting buttercream...no cracks...drove 10 miles through lots of traffic and stop lights to deliver it...there was no taste at all...used 4 drops...will try it again.

ChefRon Posted 27 Nov 2014 , 1:04am
post #18 of 18

AAlan Dunn discusses this in the appendix of his book "Sugar Roses for Cakes", calling for two drops of Ascetic Acid to 1 medium egg white (and 8-oz of powdered sugar) for long strings in Royal Icing string work. Acid denatures protiens which are normally curled up into tight little balls, forcing them to relax and extend. Now it's easier for these strands to bind together with great strength.

Check out this video...


Be advised you should pour the Ascetic Acid into a dropper bottle outdoors while wearing gloves as the stuff will stink up your entire house for an hour or more! I buy mine from Amazon.com.

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